Ingredients
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3
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Alice’s Baked Chicken Breast,A dear friend of mine gave me this recipe many years ago. It is my husband’s favorite meal and I always think of her when I make this meal. I call it Alice’s Baked Chicken in her memory, even though I don’t know where she got this wonderful recipe. I always serve this with a tossed salad and bread or rolls.,Sorry, my family was not a fan of this one. I followed recipe as directed with cream of mushroom soup. They said it was too salty, did not like the plain herb stuffing mix (I normally do a sausage, sage and cranberry dressing with oodles of flavor), and said it would need a lot more flavor for them to ask for it again. I guess I’m not getting into the quick and easy recipes with this one.,I made this following the recipe and using cream of mushroom soup. I cooked it for one hour. Once I took it out of the oven I lightly smashed down the stuffing and put the foil back on for ten minutes. No hard stuffing crumbs at all. Easy quick recipe. I would make it again.
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Steps
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1
Done
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Grease a 9" X 13" Baking Pan. |
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2
Done
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Lay Chicken Breast in the Pan, Combine Cheese and Soup Mixture and Spread Over the Top of the Chicken. |
|
3
Done
|
Sprinkle the Pepperidge Farm Herb Stuffing on Top and Then Pour the Melted Butter or Margarine Over the Top. |
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4
Done
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Cover Tightly With Foil and Bake in a 350 Degree Oven For 45 Minutes to 1 Hour. |
